Greetings from my kitchen!
It is the almost middle of August which means it’s almost the end of August which means it’s almost Fall!
It’s my favorite.
With fall comes many things. Leggings and dresses. Boots. Pretty Leaves. All the things a basic chick like me lives for.
Except Pumpkin Spice Lattes. Not my thing.
Another thing that comes with cooler weather and falling leaves is an abundance of squashes. Squash. Is it like fish? The plural is the same as the singular. Anyway, lots of gourds! Spaghetti squash, pumpkins, yellow and and and
Some friends gave us a ginourmous zucchini recently and I literally did not know how I was going to use it all before it went bad. Cut to a few days a couple salads and these muffins later, and that bad boy is gone.
I had been wanting to experiment with zucchini bread or muffins of some kind for a while and they gave me the perfect excuse to go browsing through Pinterest for a great recipe. I found this one over at Simply Recipes and after some comment diving and tweaking, whipped up these little clouds of deliciousness. Something great about these guys is there is no white sugar anywhere in them. They are great for breakfast, freeze crazy well and are great to have on hand for a snack any time of the day.
Let’s get going.
So. Grab that zucchini. It should be a medium size. Not enormous, but definitely big enough that if you did some bicep curls with it, you’d feel that shit. Now, there are probably many ways to do this, but the best way to make use of the zucchini in this recipe and ensure that all the bits are the same size is to grate it in your food processor. If you don’t have a food processor, I’m a horrible baking friend and have no other option. You can probably get the same effect from a box grater, but Jesus that’s a lot of manual labor. Anyway, run it through with the grate attachment.
You might have to chop it into quarters or something depending on the size of your lid’s opening, but that is a small amount of work for the machine to do most of the tough stuff for you. We grated the ENTIRE zucchini and measured out the right amount for this recipe then stored the rest. I recommend that actually. Motivates you to eat the whole damn thing.
Ok. Gather the rest of your stuff and things.
First! Combine the honey, eggs and vanilla. Now, this recipe originally called for granulated sugar, which I substituted with honey and brown sugar. So you might have to give it a bit of extra elbow grease to break down the honey and make everything all…oozy and together. It’s totally worth it. The honey adds a delicious element of amber goodness to these muffins. Use the honey.
Those bubbles in the pic on the right are good. Everything is incorporated and the honey is broken down enough to be workable. Hooray! Ok. Now you mix in the melted butter and zucchini. I found a folding method worked best to get it all together. The goal is to get all the zucchini completely coated in the honey mixture.
I agree. That one with everything mixed together totally looks like that casserole someone brings for Thanksgiving that everyone is just like, “#nope. Not gonna try it.” Trust me. It tastes WAY better than it looks once it’s all baked together.
H’ok. Now in another bowl, mix together all the remaining ingredients.
We have lots of tasty flavor things here along with a special appearance by my awesome hippie birthing book from the late 70s. I’m pretty sure this looks like part of set from the movie Practical Magic and I’m totally fine with that. Once you have whisked this business together, add it to the zucchini mixture and stir until just combined.
We have muffin batter! It is NOT photogenic. At all. And that’s fine. Because guess what kids? It’s about how it tastes. Now, distribute into greased muffin tins. I use a #20 size “disher” (which can also be used as an ice cream scoop, or other sizes are used for cookies, mini muffins and all manner of things) to make sure the batter is distributed evenly. Maybe that makes me OCD, all I know is that when my muffins are done, they are all done. I don’t have wonky sized muffins that are overdone or underdone because there was too much batter or too little batter in the tin. I’m not good enough to do these things by eye you see.
But I digest.
Dish em out.
Bake em off! At 350° for 20-25 minutes. Use the toothpick test to see that they are done.
Another good way to test them is that if you press lightly on the tops of the muffins, they should bounce back at you.
Let them cool for 5 minutes in the tins on a wire rack, then pop them out to cool for another 15-20 minutes before enjoying.
These little nuggets are perfect for any. time. Literally. I had them for breakfast before breakfast for a few days. I nommed on one or two or four in the middle of the night when I was up and pregnancy cravings got the better of me. I sent them to Eric’s office and apparently they were everyone’s favorite afternoon snack. They can’t miss. Grab a zucchini and some local honey, throw on some Iron and Wine and wear your favorite plaid shirt to get the ultimate hipster experience here.
They won’t disappoint.
Nosh on, friends!
Yield: 18-21 muffins depending on size Prep: 10 minutes Bake: 20-25 minutes
3 cups grated zucchini
2/3 cup unsalted butter, melted
1 cup local honey
1/3 cup brown sugar, lightly packed
2 tsp vanilla
1 tsp baking soda
3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
- Preheat oven to 350°.
- In a large bowl, combine honey, eggs and vanilla. Add the zucchini and butter and fold together until zucchini is covered in the honey mixture.
- In a separate bowl, whisk together flour, baking soda, brown sugar, cinnamon, nutmeg and salt.
- Add dry ingredients to zucchini mixture and combine until everything is juuuuuust pulled together. Careful not to overmix.
- Drop into prepared muffin tins and bake 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool 5 minutes in muffin tins on a wire rack then remove from muffin tins and allow to cool another 15-20 minutes.